Pork Chops with Apples

5 from 2 votes

Made in one pan using simple ingredients in only 30 minutes, Pork Chops with Apples is a deliciously easy pork chops recipe you will love!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: Apple Pork Chop Recipe, apple pork chops, baked apple pork chops, baked pork chops with apples

Servings: pork chops

Calories: 546kcal

4 bone-in pork chops about ¾ inch thick
2 Tablespoons olive oil
salt and pepper to taste
2 Tablespoons brown sugar
2 Tablespoons dried sage or 10-12 fresh sage leaves
¼ cup butter equal to ½ stick of butter
½ cup chicken stock
⅛ cup marsala wine or balsamic vinegar
2 Tablespoons dried thyme or ⅛ cup fresh thyme
2 apples sliced; I recommend Granny Smith, Pink Lady, or Golden Delicious apples

See our Beef Temperature Chart for helpful tips on cooking any cut of beef!

Preheat oven to 450°F. Rub pork chops with olive oil and season evenly all over with salt, pepper, and brown sugar. Slice apples evenly.
4 bone-in pork chops, salt and pepper to taste, 2 Tablespoons brown sugar, 2 Tablespoons olive oil
Heat a large, oven-safe skillet over medium-high heat. Once hot, add pork chops. Sear on one side for 2 minutes. Add sage leaves to the pan and flip the pork chops to sear the other side.
2 Tablespoons dried sage or 10-12 fresh sage leaves
Add butter to the pan. Let it melt and brown slightly, then gradually pour in chicken stock and marsala. Mix, then add thyme leaves. Bring the sauce to a boil and add sliced apples once boiling. Turn off the heat and transfer the skillet to the oven.
¼ cup butter, ½ cup chicken stock, ⅛ cup marsala wine, 2 Tablespoons dried thyme, 2 apples
Bake 12-15 minutes until cooked through (pork chops should reach an internal temperature of 145°F on a meat thermometer). Serve, and enjoy!

You don't need to peel the apples unless you want to, but they should be sliced into even sizes.
You can use bone-in or boneless pork chops for this recipe, but boneless pork chops will cook at a slightly different time than bone-in. See our Pork Temperature Chart for timing.
If you want, you can use sherry or port wine instead of marsala. Alternatively, for a non-alcoholic substitute, use balsamic vinegar or additional chicken stock (though the flavor will differ slightly).
For a thicker sauce, first transfer the pork chops to a plate and cover with foil so they don't overcook. Heat the sauce in the skillet for a few minutes to thicken it.